Homemade chocolate chip keto cookies – deliciously soft, flourless, and completely sugar free!
Chewy Keto Chocolate Chip Cookies
A recipe for chocolate chip keto cookies has been the hands-down most popular request I’ve been getting over and over again from readers this past month.
On one day in particular, I received four separate requests within hours of each other – and that was when I knew the recipe needed to go to the very top of my to-make list.
It took just a couple of tries to perfect these cookies, and the results are like something between a traditional chocolate chip cookie and a butter cookie. Their texture is so rich and buttery, it’s almost like eating chocolate chip shortbread!
You May Also Like: Keto Cheesecake– Just 5 Ingredients
Above – watch the video how to make keto cookies.
Keto Cookies With Almond Flour
The two types of flour used most often in keto cookie recipes are coconut flour and almond flour.
I chose almond this time, mostly to be different because I’ve already made brownies with coconut flour.
Almond flour (also called almond meal; it’s not really flour at all) is much easier to find nowadays than it was even just a few years ago.
I’d recommend looking in the natural section of a regular grocery store, or at Target, health food stores, or online.
You can also make your own almond flour at home by adding raw almonds to a food processor and pulsing until they reach a flour-like consistency. Be sure not to pulse too long or they’ll turn into almond butter, which is delicious… but not what you want if you’re making these cookies!
Trending Right Now: Keto Cake – The BEST Chocolate Recipe
Just 7 Ingredients
Vegan & Gluten Free
Taste Like Shortbread
More Keto Recipes:
Can Sugar Free Cookies Actually Taste Good?
Growing up, whenever we’d go to my grandparents’ house there would be two sections of treats in the cabinet.
One was the regular, full-of-fat-and-sugar junk food section specifically for us kids. The other was comprised of sugar-free JELL-O, granola bars, and low carb cookies for my grandfather who had Diabetes.
One afternoon, I was curious and snuck off with one of the sugar free peanut butter cookies in the “not for children” stash.
All I remember of that cookie was an artificial aspartame taste that lingered long after the first bite was gone. And I definitely didn’t take a second bite!
Thankfully, sugar free desserts have come a long way, and you have numerous options from which to choose if you need to bake without sugar.
For this particular recipe, both powdered erythritol and Sugar Free Powdered Sugar will work. The photos in this post are of keto cookies made with the former.
If I’m making the cookies for myself or to serve a crowd not on the keto diet, I’ll just use regular powdered sugar or powdered coconut sugar, both of which work fine here as well.
(If you want them to be paleo cookies, use powdered coconut sugar, which can be made by simply pulsing regular coconut sugar in a blender until it turns to powder.)
*For a coconut flour version, make these Coconut Flour Cookies.
Keto Cookies
Ingredients
- 1 cup finely ground almond flour
- 2-4 tbsp chocolate chips or sugar free chocolate chips
- 2 tbsp powdered sugar or powdered erythritol OR stevia equivalent
- scant 1/4 tsp salt
- 1/8 tsp baking soda
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
- 2-3 tsp milk of choice, as needed
Instructions
- Preheat oven to 325 F. Stir dry ingredients very well (so you don’t end up biting into a clump of baking soda!). Add wet to form a dough. Shape into cookies – I used a cookie scoop to first form balls and then shape into cookies. Place on a cookie tray, and bake on the center rack 10-12 minutes. Let cool an additional 10 minutes before handling, as they are very delicate at first but firm up completely once cool. If you try them, be sure to leave a comment or rate the recipe below!View Nutrition Facts
Video
Notes
More Cookie Recipes:
Healthy Chocolate Chip Cookies
Breakfast Cookies (Oil Free)
I made these a couple of weeks ago and forgot to save the recipe. I’ve been losing my mind trying to find it again because these are the BEST vegan chocolate chip cookies I have ever made. My dad, who is the biggest skeptic to vegan and healthy alternatives, ate more than half of the batch. Putting this recipe on repeat forever!!
Just made these and love how simple the recipe is, I didn’t need my stand mixer. I doubled the recipe as I have a Celiac husband and two kids who are always hungry. Instead of sugar I used maple syrup and still worked great, just watched the amount of milk I put in. Definitely keeping tis recipe and making it again! 🙂
I followed the directions and my cookies looked the same after 12 minutes as when I put them in the oven. What did I do wrong?
Hi, what do you mean by they look the same? Like they aren’t cooked? Or just not brown? I’m confused.
Did you roll into a ball and flatten as instructed? In my oven it took closer to 14 minutes to get to golden brown.
I actually cooked mine 20 min and they fell apart. The taste is good, but very difficult to handle like a cookie. I let cool on cookie sheet as instructed and since I cook all the time, I know my oven is accurate. Not sure what was the problem. May try a cookie with an egg or two in the recipe.
Mine were salty! I followed the recipe to a tea. What am I doing wrong?
Hmm, I didn’t find that issue, but maybe just use a little less next time if your tastebuds don’t like salt as much as mine do? I think they are perfect as is, but everyone is different! -Jason
I LOVE these! I’ve already made about 3-4 batches. My mom also liked them which is a plus because she is picky about some of my keto recipes. I tried another chocolate chip cookie keto recipe that I wasn’t very fond of. This one is so much better. Thank you!
Why coconut oil instead of butter for the chocolate chip cookies?
Also why no egg?
Katie’s recipes are often vegan-friendly
Super easy to make and tastes great! I double the recipe and use two tbs of erthritol and two tbs of coconut sugar and no one can tell there’s no sugar in them.
These are the best! Came out perfect. I topped with sea salt before cooling. So delicious and easy.
I’m not sure what I am doing wrong here. I made as instructed but it seems all keto recipes I make have this sour/bitter taste. It’s not the lilys chocolate chips but I think maybe the sweetener? I’ve used swerve and 100% organic erythritol. Any suggestions on a less bitter tasting sweetener?
Hmm, yeah I’m not usually a big fan of those sweeteners either and can taste it in things like ice creams that have erythritol. Some people love it and can’t taste anything, but I definitely know what you mean about the aftertaste because I notice it with anything containing erythritol too. I did like these cookies when I made them with erythritol, but if you can have regular sugar or coconut sugar, those are my preferences here and both work well in this recipe!
Erythritol and Swerve are there same, one is just a brand name. I find that erythritol has a weird taste and cooling effect. It almost tastes minty. I use allulose, which doesn’t raise your glycemic index but it’s still a naturally occurring sweetener. Much better in my opinion.
That is so weird I used Swerve powdered sugar and found them with just the right amount of sweetness. Maybe try Monk fruit instead.